Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.

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Recent Reviews

These didn't work out for me, used extra puree so it may have contributed to how dense, but flat flavor...wouldn't serve. Yikes.

Juneau68 /

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These were pretty tasty. They're nice and moist. Honestly, though, I would not consider the candied ginger optional. They're kind of "blah" without that little kick.

richenza /

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There is something missing from this recipe--it needs baking soda or baking powder. The cupcakes are very dense and almost seem like they are not cooked enough, even when I know they are. I added 1/2t of cinnamon and 1/2t of ginger and the cupcakes are still tasteless. These will be going in the trash.

A Cook from lexington, KY /

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these are really easy, and taste fantastic. i added more pumpkin pie spice to the mix for a more intense flavour. the icing is great - incredibly rich. i've made these twice (once for halloween, and once without the colouring for a party), and they disappeared quickly.

s_m_k from ny /

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As an avid cupcake baker, I was very disappointed by this recipe. Unlike other reviewers, I followed the recipe exactly. There was way too much liquid in this recipe--the cupcakes were far to dense and moist to be called a cupcake (or even a quick bread).
That said, the icing recipe is fantastic, and the cupcakes did have a lot of flavor. But I definitely prefer Family Fun's pumpkin cupcake recipe (http://familyfun.go.com/recipes/pumpkin-cupcakes-685575/) with some extra spices.